Zucchini Noodles with Pesto Recipe

Looking for a light, fresh, and utterly delicious dish that’s ready in no time? Zucchini Noodles with Pesto are the perfect answer! This recipe is simple to whip up, packed with vibrant flavors, and offers a great low-carb alternative to traditional pasta. In just 20 minutes, you’ll have a dish that’s not only healthy but also irresistibly satisfying. It’s perfect for those busy nights when you want something quick, tasty, and nutritious.

Why You’ll Love This Recipe

• Quick and Simple: Ready in just 20 minutes! This is the kind of meal you can easily make after a long day, without any fuss.
• Packed with Flavor: The pesto brings a rich, herby, garlicky punch to the fresh zucchini noodles, making this dish truly sing.
• Healthy and Light: Zucchini noodles are the star here—low in calories but high in vitamins, making this a great option for a light, wholesome meal.
• Customizable: You can switch up the pesto ingredients or even add other vegetables or proteins for a bit of variety.

Ingredients You’ll Need

Here’s a list of what you’ll need to make Zucchini Noodles with Pesto, and a few tips to make your dish even better!

• Zucchini: The base of the dish! You’ll need about two medium zucchinis, spiralized into noodles. Zucchini is naturally high in water, which helps to keep the dish light and refreshing.
• Pesto: The star of this recipe. Fresh basil pesto adds that perfect touch of garlic, olive oil, pine nuts, and Parmesan. You can use store-bought pesto or make your own with fresh basil, garlic, nuts, Parmesan, and olive oil.
• Olive Oil: You’ll need a bit to sauté the zucchini noodles and bring them to life.
• Garlic: Fresh minced garlic adds a beautiful depth of flavor and works beautifully with the pesto.
• Parmesan Cheese: Grated for a finishing touch, adding a bit of sharpness to balance the richness of the pesto.
• Pine Nuts: These give the pesto its signature crunch and nutty flavor. Toast them lightly for an extra burst of flavor.
• Lemon Juice: A dash of lemon juice adds brightness and cuts through the richness of the pesto, making it even more refreshing.

Variations

Want to make this dish your own? Here are a few variations to try:

• Pesto Alternatives: Swap basil for arugula, spinach, or even sun-dried tomatoes for a twist on the traditional pesto flavor.
• Add Protein: Grilled chicken, shrimp, or tofu can be added for a heartier meal.
• Roasted Veggies: Add roasted cherry tomatoes, bell peppers, or mushrooms to bring in more flavor and texture.
• Nut-Free: If you have a nut allergy, use sunflower seeds or pumpkin seeds in place of pine nuts for the pesto.

How to Make Zucchini Noodles with Pesto

Step 1: Spiralize the Zucchini

Start by spiralizing your zucchini into noodles. If you don’t have a spiralizer, you can use a vegetable peeler to make thin ribbons or even a mandoline slicer. Set aside the zucchini noodles.

Step 2: Sauté the Zucchini Noodles

Heat a little olive oil in a large skillet over medium heat. Add the zucchini noodles and sauté for about 2-3 minutes, just until they’re tender but still have a bit of crunch. Don’t overcook, as they release moisture quickly.

Step 3: Prepare the Pesto

If you’re making your own pesto, blend together fresh basil, garlic, pine nuts, Parmesan cheese, and olive oil until smooth. Taste and adjust seasoning with salt, pepper, and lemon juice. Alternatively, you can use store-bought pesto for convenience.

Step 4: Toss the Noodles with Pesto

Once your zucchini noodles are sautéed, remove them from the skillet and toss them with the fresh pesto. Make sure all the noodles are coated in that lovely green goodness!

Step 5: Garnish and Serve

Top your pesto zucchini noodles with a sprinkle of extra Parmesan and toasted pine nuts. If you’re feeling fancy, add a drizzle of olive oil or a squeeze of fresh lemon juice.

Pro Tips for Making the Recipe

• Don’t Overcook the Zucchini: Zucchini noodles can release a lot of moisture if cooked too long, so keep an eye on them and sauté just until they’re tender.
• Toast the Pine Nuts: Lightly toast the pine nuts in a dry pan to bring out their nutty flavor—this makes the pesto even more delicious.
• Make Your Own Pesto: While store-bought pesto works fine, homemade pesto tastes so much fresher and can be customized to your liking.
• Prep Ahead: If you want to save time, you can spiralize the zucchini and make the pesto ahead of time. Just toss them together when you’re ready to eat!

How to Serve

Zucchini noodles with pesto can be enjoyed on their own or as a side dish. Here are some ideas for pairing:

Main Course:

Serve the zucchini noodles with grilled chicken, fish, or a plant-based protein like roasted chickpeas or tofu for a well-rounded meal.

Side Dish:

Pair them with a light salad or some roasted vegetables for a wholesome and satisfying side.

Garnish:

Top with extra fresh basil, a squeeze of lemon, or even a few red pepper flakes for a bit of heat.

Make Ahead and Storage

Storing Leftovers

Store any leftovers in an airtight container in the fridge for up to 2 days. Keep in mind that the zucchini noodles may release more moisture as they sit, so you might want to gently reheat them in a skillet and drain any excess liquid.

Freezing

Zucchini noodles don’t freeze well on their own due to their high water content, but you can freeze the pesto separately. Store it in an airtight container or ice cube trays for future use.

Reheating

When reheating, sauté the noodles in a hot skillet for 1-2 minutes until heated through. You can also toss them in the microwave, but be careful not to overheat and make them soggy.

FAQs

1. Can I use regular pasta instead of zucchini noodles?
Yes, absolutely! You can substitute regular pasta like spaghetti or fettuccine if you prefer, but keep in mind the dish will no longer be low-carb. Zucchini noodles are perfect for a healthier twist.

2. Can I make the pesto ahead of time?
Definitely! You can make the pesto ahead of time and store it in an airtight container in the fridge for up to a week. Just give it a stir before using.

3. Are there any other vegetables I can add to this dish?
Yes, you can add roasted vegetables like bell peppers, tomatoes, or mushrooms. You could also toss in some fresh spinach or arugula for extra greens.

4. How do I prevent the zucchini noodles from getting soggy?
Be sure to sauté the zucchini noodles briefly, just until they’re tender but not too soft. Also, avoid overcooking them, as they release water quickly, which can make the dish soggy.

Final Thoughts

Zucchini Noodles with Pesto is one of those dishes that’s so easy to make yet feels like a real treat. With fresh, vibrant flavors and a healthy twist on traditional pasta, it’s the perfect option for busy weeknights or a light lunch. Whether you’re sticking to a low-carb diet or just looking for something deliciously fresh, this dish won’t disappoint. Give it a try, and you might just find yourself making it again and again!

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